Sausage casserole

Nutritional Info

Serves 2
Fat per serving 9.6g
Calories per serving 285KCal

Ingredients

8 baby onions, peeled
1 garlic clove, crushed
4 low-fat sausages
1 tbsp tomato puree
300ml chicken stock
1 tsp fresh thyme
100g baby carrots
50g frozen peas
1 tbsp gravy granules
Salt and freshly ground black pepper
2 tbsps chopped fresh parsley, to garnish

Cooking Instructions

Preheat a large, non-stick pan. Add the baby onions and dry-fry until brown. Add the garlic and sausages and continue cooking until the sausages are browned on both sides. Stir in the tomato puree, chicken stock, thyme and carrots.
Cover with a lid and simmer gently for 25 minutes, until the vegetables are tender.
When the vegetables are tender, add the frozen peas to the pan and cook for a further 5 minutes. Just before serving add the gravy granules to thicken the sauce.
Garnish with chopped parsley and serve with unlimited green vegetables.

Content provided by Rosemary Conley Diet and Fitness